5 meatballs
1 cup butter, melted
3/4 cup fresh lemon juice
1 cup milk
3 eggs, beaten
1 1/2 cups unsweetened, low-fat yogurt
1 cup sour cream
1 cup dried apricots
2 cups potato flakes
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a skillet or frying pan over medium heat. Saute meat in pan until brown; remove from heat. In a medium bowl, combine lemon juice, milk and eggs; stir to coat. Add seasonings to pan; simmer 1 minute.
Pour yogurt mixture into skillet, reduce heat to medium-low and simmer for 8 to 10 minutes, stirring occasionally.
Mix sour cream, apricots, potato flakes and salt and pepper into simmering water. Simmer until thick, 45 minutes.